Gumbo pot pies

Yield: 1 Servings

Measure Ingredient
1 \N Whole; (2 1/2-pound) chicken
2 quarts Water
1 \N Onion; quartered
2 \N Bay leaves
¼ cup All-purpose flour
¼ cup Vegetable oil
1 \N Medium-size green bell pepper; chopped
1 medium Onion; chopped
2 \N Garlic cloves; pressed
1 pounds Fresh or frozen okra; cut into 3/4-inch slices
1 can (10-ounce) whole tomatoes and green chiles
½ teaspoon Dried thyme
½ pounds Unpeeled medium-size fresh shrimp
½ pack (17 1/4-ounce) frozen puff pastry; thawed
1 large Egg; lightly beaten

Bring first 4 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until tender.

Remove chicken, reserving ¾ cup broth; discard onion and bay leaves.

Cool. Skin, bone, and coarsely chop chicken; set aside.

Whisk together all-purpose flour and vegetable oil in Dutch oven; cook over medium heat, whisking constantly, 15 to 20 minutes or until roux is caramel colored. Stir in chopped bell pepper, onion, and garlic; cook 2 minutes.

Add sliced okra, tomatoes and chiles, dried thyme, and reserved ¾ cup chicken broth. Cover, reduce heat, and simmer 30 minutes.

Peel shrimp, and devein, if desired. Add shrimp and 2 cups chopped chicken to gumbo; cook 8 minutes or just until shrimp turn pink. Remove from heat, and cool slightly.

Roll out pastry sheet on a floured surface; cut into 4 ( 5-inch) squares.

Return pastry to freezer for at least 15 minutes. Cut out decorative shapes from excess pastry strips.

Ladle gumbo into 4 ovenproof soup bowls, filling three-fourths full.

Place 1 pastry square over each bowl, pressing firmly to sides to seal edges. Place decorative shapes on top of pastry. Brush pastry with egg.

Bake at 400° for 20 minutes or until pastry is puffed and golden. Serve pot pies with hot sauce, if desired. Makes 4 servings.

Notes: Don't let the long list of ingredients prevent you from preparing this lively twist on a Creole classic.

Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@...> on Jan 25, 1998

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